Ingredients for wedding cake

I’m a Hobby Baker – Should I Make The Wedding Cake?

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Ingredients for wedding cake

I’m a Hobby Baker – Should I Make the Wedding Cake?

This is a question that is sometimes asked by the bride, groom, or a friend or relative who have a love of baking as a hobby. It is often seen as a way to contribute in a personal way to the wedding day.

So is it a good or bad idea to decide to make your own wedding cake, or offer to create one for a friend or family member? Today I am going to share with you my experience of the pros and cons of baking the wedding cake if you are an amateur baker. Read to the end to see what my ultimate opinion is!

Baker mixing bowl of cream

Should I Make The Wedding Cake – The Upsides

  • You could save money

Professional wedding cakes are a luxury item and hence can be expensive. You pay a lot of money for the time, skills and professionalism of a wedding cake designer as well as the experience that a beautiful cake offers to you and your guests. If you bake regularly, making a wedding cake can seem like one thing which you, a friend or a family member could do, thus saving on the cost of hiring a professional.

  • It is a way to add something personal to the wedding

Weddings are personal experiences, with all the details relevant to and inspired by the couple themselves. A cake made by the bride or groom, or close relative, adds another element of family to the wedding day.

  • It allows you to explore your creativity

Many amateur bakers love the opportunity to try new flavours or techniques in their cake making. There are only so many cakes one can bake on a weekend! So an upcoming wedding may seem like the perfect opportunity to push yourself to the next level in your cake making.

Baker pouring nut praline into bowl

Should I Make The Wedding Cake – The Downsides

  • It may not save money

Most amateur bakers who decide to make their own wedding cake, or that of a friend or family member, will be unlikely to embark on the project without doing at least one trial run. This could involve a few tests of the cake flavour or recipe, as well as some experimentation in the cake decoration. This may require the purchase of some books, tutorials or lessons to make sure you are confident in your techniques. Additional equipment, such as larger cake tins or decorating tools, may also require purchasing. It is worth considering these potential purchases in working out the cost of making the cake yourself.

  • It can be very stressful

Ask anyone who has started a cake business and they will no doubt tell you how stressful making a wedding cake can be. There are many factors that feed into the elevated expectations of a wedding cake, not least the increased wow-factor required, the magnitude of the event, and the numbers of guests. Other factors include the cake size, delivery and things that are firmly outwith your control, such as the weather. With years of experience, professionals develop systems, techniques and confidence to manage all of these details. Without that experience, it can be a stressful process. Transporting a wedding cake for the first time in the height of summer anyone?

  • It is unlikely to comply with food safety legislation

Professional wedding cake makers are trained and certified in the legislation of food safety and food handling practices, giving them the knowledge and expertise through all stages of the process to make cakes that are safe for consumption. They are also fully insured, in the unlikely case that someone does suffer adversely from the product. Many venues may require proof of food safety certification and insurance prior to the delivery of a cake, something that is indeed good practice. Bringing a homemade wedding cake to a venue to serve to a large number of guests, without experience in food handling training and legislation, is very much at your own risk.

So, What do I Think?

Making your own wedding cake, or that of a close family member or friend, is a way of contributing to what is the most personal and exciting of days. If you love to bake and decorate cakes, then it is a great opportunity to practice your skills, and may be a good decision for a smaller and more informal wedding, such as one hosted at home.

In general however, it is ultimately my view that if you value the experience offered by beautifully made and designed wedding cake, then it is best to hire a professional. I personally know the pressure of making wedding cakes, and the skills required to reach a point of creating exquisitely delicious centrepieces with confidence, and in compliance with food safety regulations.

So tick one more thing off your to-do list by booking your wedding cake designer. Enjoy the the wedding cake design process, and delight in having a wow-factor experience to share with your guests as you relax on your wedding day!

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Suzanne, x

Baker holding decorated white wedding cake

 

 

Vanilla Blueberry loaf cake slicesCove Cake Design

Vanilla Blueberry Loaf Cake Recipe

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Vanilla Blueberry loaf cake slicesVanilla Blueberry Loaf Cake Recipe with Macadamia Coconut Crumble Topping

 

This vanilla blueberry loaf cake recipe is a quick and easy one to whip up for a teatime treat. I am a huge fan of loaf cakes, they are delicious and casual, with so many flavour variations possible.

The Vanilla Blueberry Loaf Cake Recipe

The recipe is adapted from my classic loaf cake base, which I have used in other recipes such as my Lemon Curd and Violet Loaf Cake or Orange Fennel and Honey Loaf Cake. The addition of a little yogurt to the cake makes it moist, light and not too sweet.

Blueberry was the chosen flavour for this recipe as I have just picked the first few blueberries from my garden. We have one blueberry bush which is incredibly resilient and has produced a lovely little crop for us every summer. I chose a simple combination of vanilla with my garden blueberries for this loaf cake but a little lemon zest would also work well. I have also added some dessicated coconut to marry with the flavour of the topping. This is however optional.

The topping came about by a little bit of a happy accident. I had been making a macadamia coconut crumble while testing a layer cake recipe. With some left over I decided to add it to my vanilla blueberry loaf as a topping. I love how it adds that little bit of a sweet crunch to the cake.

Serving and Storing

This vanilla blueberry loaf cake is delicious eaten on its own with a cup of your favourite tea. It can also be served with a dollop of yogurt. The cake keeps well at room temperature in an airtight container for 2-3 days.

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations!

Suzanne x

Vanilla Blueberry Loaf Cake Slice

Vanilla Blueberry Loaf Cake with Macadamia Coconut Crumble

 

Ingredients:

For the cake

  • 190g (7oz) unsalted butter
  • 190g (7oz) golden caster sugar
  • 1tsp vanilla bean paste
  • 3 medium eggs
  • 190g (7oz) plain flour
  • 1.5tsp baking powder
  • Pinch salt
  • 25g (1oz) dessicated coconut (optional)
  • 25g (1oz) whole milk yogurt
  • 75g (2.5oz) blueberries

For the crumble topping

  • 25g (1oz) finely chopped macadamia nuts
  • 15g (0.5oz) dessicated coconut
  • 40g (1.5oz) golden caster sugar
  • 20g (0.5oz) unsalted butter

Method:

  1. Preheat the oven (fan) to 160⁰C/320F. Grease the base and sides of a 450g/1lb silicone loaf mould or tin. If you are using a tin also line the sides and base with baking paper
  2. To make the crumble topping: place all of the ingredients into a bowl. Roughly rub the butter into the dry ingredients, leaving some lumps.
  3. To make the cake: sift together the flour, baking powder and salt into a bowl. Place the blueberries in another small bowl and sprinkle with a tablespoon or two of flour and stir to coat.
  4. Cream together the butter, sugar and vanilla bean paste in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
  5. Turn the mixer down and add one egg and a tablespoon of the flour mixture. Mix on low before turning up the speed and mixing well. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
  6. Add the rest of the flour mixture and mix on low until just combined.
  7. Add the yogurt and dessicated coconut and mix on low until just combined.
  8. Scrape the mixture into the prepared mould or tin. Lightly press the blueberries into the cake mixture. Sprinkle over as much of the crumble topping as desired.
  9. Place the cake in the oven and bake for 50-60 mins before checking. Insert a skewer into the centre. If it comes out clean and the cake is springy on the surface it is cooked. If not then return to the oven and check at 10min intervals until cooked.
  10. Leave to cool for 10-15mins in the tin before removing.